Thursday, June 30, 2011

Lindsay Olive Branches- Love This Recipe Contest!

*2 packages of your favorite store-bought refrigerated breadstick dough
*1 jar (6oz) Lindsay Greek Kalamata Olives (drained)
*1 tablespoon of capers
*1 cloves of garlic (pushed through a garlic press)
*½ cup of shredded mozzarella
*1 tablespoon of extra virgin olive oil
*½ teaspoon of sea salt
*¼ teaspoon of cracked black pepper
*1 beaten egg ( for egg wash)
*2 tablespoon of flour to dust work surface
*2 tablespoons of semolina flour for dusting olive branches

Preheat oven (and pizza stone) to 400 degrees.  If you do not have a pizza stone, just use a cookie sheet.  In a food processor, combine the olives, capers, garlic, olive oil, sea salt and pepper.  Pulse until mixture is finely chopped, but not a puree. It should look like a chunky tapenade.   Set aside.  On a lightly floured surface, rollout one of the cans of bread sticks. It should look like a large rectangle.  Do not separate the dough yet.  Spread the olive mixture onto the layer of bread dough, leaving a half inch border around all sides.  Sprinkle the mozzarella cheese on top of the olive  spread. Sprinkle the mozzarella cheese on top of the olive spread. Open the other can of bread sticks and spread out the dough on top of the first olive-topped dough. Press down gently.  Gently pinch the perimeter of the dough to form a seal around the top and bottom dough.  With a pizza cutter, slice the stuffed dough half inch strips. You should get about twelve.  To twist each strip, hold one end and with your other hand, carefully turn a few times until the branch has a five or so twists in it.  Continue with the other branches.  Brush each branch with an egg wash, then lightly dust with semolina flour (you may substitute fine corn meal).  Place branches on pizza stone, or cookie sheet and bake for 10m minutes, or until you see them turning a nice golden color.  Remove from oven and allow to cool for at least 5 minutes before serving.    So simple and delicious, why not give someone an olive branch today!  Buon Appetito!

Olive Tapenade Rollatini - Love This Recipe Contest! with Lindsay Olives

Ingredients: Lindsay green Spanish Olives, garlic cloves, capers, extra virgin olive oil, sea salt, cracked pepper, pizza dough, grated provolone cheese, egg wash, semolina flour for dusting.

Anyone that knows me, knows of my love affair with olives. I could, actually, eat this olive tapenade just with a spoon, but I showed restraint and made this rollatini. Those that grew up in Upstate NY, like myself, are quite familiar with the sausage/antipasto/spinach loaves that invariable show up at every birthday/graduation/anything party. To us, these delicious loaves are as ubiquitous as pizza. So, the olive tapenade rollatini is my personal stamp on a hometown comfort classic. Buon appetito! xo